Roast Butternut Squash & Chicken Orzo - One Swip Wonder Recipe - Slimming World Friendly Meal скачать в хорошем качестве

Roast Butternut Squash & Chicken Orzo - One Swip Wonder Recipe - Slimming World Friendly Meal

Welcome back to 100lbs and Counting! In today’s video I’m sharing a comforting, flavour-packed recipe that proves healthy eating on Slimming World can still feel totally indulgent. This Roasted Butternut Squash and Chicken Orzo is a delicious, satisfying meal that’s perfect for the whole family. It’s just 1 swip per serving (max), has a swip-free option, and uses one Healthy Extra on the Slimming World plan. The roasted butternut squash brings a natural sweetness, the chicken keeps it filling and protein-packed, and the orzo makes it feel wonderfully hearty and decadent while still staying Slimming World friendly. If you’re looking for a cosy, healthy meal that fits perfectly into your Slimming World journey, this one is definitely worth trying. You’ll find the full ingredients list and step-by-step instructions further down in the description, so you can easily follow along and recreate it at home. Ingredients (Serves 2) 250g raw skinless boneless chicken thighs 350g butternut squash, peeled and cut into small cubes (approx 2cm cubed) Cooking spray (I use Fillipo Berro Olive Oil Spray - ½ swip for 7 sprays, which I will use twice for 1 swip) 1 leek, thinly diced 1 tbsp fresh thyme, chopped (or 0.5 tbsp dried thyme) 2 bacon medallions, chopped 2 cloves of garlic, crushed 400ml hot chicken stock - plus extra hot water if needed 100g frozen peas 150g orzo 60g Parmesan, finely grated Salt and Pepper, to taste Step by Step 1) Pre-heat the oven to 190c (Gas Mark 5, 375f) 2) Spray the squash cubes with the cooking spray, and season with salt and pepper. Arrange these on a baking tray in one layer. 3) Arrange the chicken thighs on a baking tray (you can use the same one as the squash if it fits), season with salt and pepper, and put the tray in the oven and check on them after 30 minutes. The chicken should be at least 74c (165f) to be safe to eat when checked with a cooking thermometer, and ideally between 80c and 90c (175f to 195f). Remove the chicken from the oven when cooked. The butternut squash should be tender and ideally nicely browned - if it needs more time, put back in the oven, it should take no longer than 40 minutes though. 4) Using two forks, shred/pull apart the cooked chicken thighs into bite size pieces, and set to the side. 5) When the butternut squash is cooked, split into two bowls, and lightly mash one with a potato masher. Set both to the side. 6) Put a frying pan on a medium heat and spray with cooking spray. Fry the leek and the bacon in this, until the leek is softened and the bacon cooked through. 7)Add the garlic and the thyme, and cook for a further minute. 8) Add the chicken and the squash to the pan, along with the orzo, the peas and the stock. Bring to a simmer, stirring regularly for 10 to 15 minutes, until the orzo is cooked. If you think the stock is evaporating too quickly, you can cover the pan for a few minutes. If its starts to stick, add some of the hot water. 9) Remove from the heat once the orzo is cooked, and stir through the grated Parmesan. If there is still stock in the pan, cover the pan and leave for a few minutes, as the pasta will continue to absorb that. 10) Taste before serving to see if it needs any salt and/or pepper adding, then its ready to plate up and enjoy! Storage : It will keep in the fridge for 2 days, and is suitable for freezing (use within one month). Defrost thoroughly before reheating. You will likely need to add a dash or so of water when reheating as it will have thickened up.